The molecular structure of starch from different Musa genotypes: Higher branching density of amylose chains seems to promote enzyme-resistant structures

Starch from bananas/plantains, belonging to the genus Musa spp, is gaining prominence given its great potential as a healthy food ingredient made from an inexpensive raw material. Recent works highlight the outstanding potential of Musa starch to develop enzyme-resistant structures upon retrogradation. However, despite the wide variety of Musa cultivars (due to both natural mutation and breeding selection), there is no comparative investigation...